纳米纤维
明胶
极限抗拉强度
化学
人口
壳聚糖
食品包装
静电纺丝
食品科学
保质期
核化学
材料科学
纳米技术
复合材料
有机化学
人口学
聚合物
社会学
作者
Mobina Eghbalian,Nassim Shavisi,Yasser Shahbazi,Farzad Dabirian
标识
DOI:10.1016/j.fpsl.2021.100737
摘要
The aims of the current study were to encapsulate Mentha spicata L. essential oil (MEO; 0, 0.5, and 1%) and MgO (0 and 0.1 %) into sodium caseinate-gelatin (SC-GE) nanofiber mats via electrospinning and evaluate the effects of designated nanofibers on extending the shelf-life of fresh trout fillets during cold storage. The prepared nanofibers possessed force, tensile strength, elongation at break, water vapor permeability, and swelling index of 10.79–21.35 N, 2.43–4.40 MPa, 107.13–149.62 %, 6.55–15.42 × 10‾4 g mm/m² h Pa, and 12.38–38.22 %, respectively. The addition of MEO and MgO nanoparticles had significant effects on the color property of designated nanofibers (P < 0.05). Our findings indicated that trout samples packaged in SC-GE + MgO 0.1 % + MEO 0.5 % and SC-GE + MgO 0.1 % + MEO 1% had 2.88–4.28 and 2.98–4.80 log CFU/g microbial population lower than the control group at the end of the study (day 13), respectively. The total volatile base nitrogen, peroxide value, and thiobarbituric acid reactive substances of all treatments slowly increased during storage compared to the control (P < 0.05). According to the sensory scores of panelists, SC-GE + MgO 0.1 % + MEO 1% had the best sensory attributes compared to the other groups.
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